Kashmiri dum aloo is a popular dish from the Indian state of Jammu and Kashmir. It is known for its distinct spices that give it a delicious flavor and aroma. This vegetarian meal is prepared using baby potatoes, herbs, and yogurt.
To make Kashmiri dum aloo, boil baby potatoes until they are tender. Then, fry them until they turn golden brown. Next, cook the potatoes in a sauce made of flavored yogurt to infuse them with the spices. Finally, cook the meal at a low temperature for an extended period to blend and intensify the flavors, resulting in a delicious and savory dish.
Kashmiri dum aloo is a well-known dish that has various versions across the globe. Some regions prepare it with a spicy tomato-based sauce, while others prefer a creamy yogurt-based gravy. Some individuals incorporate green peas, onions, and carrots to increase the dish’s nutritional value and taste. Indulge in this savory and satisfying meal that will surely delight your senses. Now let us see how to prepare this recipe.
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- 250 gms Baby Potatoes
- 1/2 cup Curd/Yogurt
- 1/4 tsp Turmeric powder
- 2 tsp Kashmiri Red Chili Powder
- 1 Bay Leaf
- 1/2 tsp Kashmiri Red Chili Powder
- 1 tsp Garam Masala Powder
- salt to taste
- 1 tsp Dry Fenugreek Leaves
- 1/4 cup Mustard Oil
- 2 tsp Cashew paste
- 1 tsp Coriander Leaves/Kothamalli finely chopped
- 1 tsp Fennel seed/Sombu
- 1/2 tsp Cumin seeds/Jeera
- 10 Pepper Corns
- 1/2 tbsp Coriander seeds/Vara Kothamalli
- 2 Clove/Lavangam
- 1 small Cinnamon stick/Pattai
- 1 Green Cardamom
- 1 small Javithri/Maze
- Pressure-cook baby potatoes in enough water for two whistles only. Once done, peel the skin. Poke each baby potato with a fork.
- In curd, add turmeric powder, Kashmiri chili and mix all thoroughly. Keep it aside.
- Dry roast the ingredients under "Masala to dry roast" until a nice aroma comes. Cool it completely and grind it to a fine powder.
- Heat a pan and add 2 tbsps of oil. Add boiled potatoes, half tsp Kashmiri chili powder, and fry until potatoes turn golden brown. Once done, remove it and set it aside on a plate.
- In the same pan, add the remaining oil. Once the oil gets heated, add bay leaf, another half a tsp of Kashmiri chili powder, and ground dry masala and saute for a min. Do not let the masala get burnt. Add little water.
- Then add yogurt spice mix and the required salt, half of the garam masala powder, and cook on low flame for 10 mins until the oil is separated. Add boiled potatoes, kasthuri methi and mix well.
- Adjust salt if required. Add remaining garam masala powder and cook for another 5 mins.
- At last, add cashew paste and coriander leaves and mix all thoroughly. Kashmiri dum aloo is ready. Serve with Indian bread like naan, roti, paratha, or steamed rice.
- Use baby potatoes or small round potatoes with thin skin that can hold their shape during cooking.
- Prick the potatoes with a fork or toothpick to allow them to absorb the flavors of the spices and masalas.
- Cook the dish on low heat to allow the potatoes to absorb all the flavors of the herbs and masalas.
- Use fresh spices such as cumin, coriander, turmeric, and garam masala for the best flavors.
- Add a dollop of cashew paste or cream towards the end of cooking to add richness and creaminess to the dish.
Delicious Kashmiri dum aloo is ready to relish.
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